From wasabi in Ireland to best spots for dining out in Tokyo, Korean temple food,MIchelin France and Eleven Madison Park, here's a round up of the week on FDL as well as stories from around the web that caught our eye.
PUTTING DOWN ROOTS. GROWING WASABI IN NORTHERN IRELAND
Usually cultivated in stream water in Japan, wasabi is notoriously difficult to grow. Chemist Sean Kitson has managed to grow it in Ireland for the first time.
JEONG KWAN: WHY KOREAN TEMPLE FOOD IS THE PERFECT EPITOME OF SLOW FOOD
Buddhist nun Jeong Kwan shares her philosophy on vegan Korean temple cuisine, mindfulness, and the relationship of food to the land.
TOKYO: A CITY TASTING TOUR WITH CHEF FANTIN
The executive chef of Michelin starred "Il Ristorante" shares with Fine Dining Lovers his best spots to eat in Tokyo, from breakfast to late night.
MICHELIN GUIDE FRANCE 2019 - THE FULL LIST
The Michelin Guide to France 2019 dropped this week with all the usual talking points.
ELEVEN MADISON PARK TEAM OPENING IN LONDON
The Make It Nice team behind Eleven Madison Park, are to open a new restaurant in Claridge's Hotel in London.
From around the web here are some stries that caught our attention.
Ben Okri: ‘If you’re hungry, books seem full of feasts’
The writer on living on the streets in London, eating in a cellar during the Nigerian civil war, and fasting while writing.
Fyre Festival restaurant workers get paid
Fyre Festival staff who lost their life savings due to its fraudulent organisers have received tens of thousands of pounds via a GoFundMe page.
Five Technologies That Are Reshaping The Restaurant Industry For 2019
"My predictions for 2019 are based on technologies I have spent a significant amount of time studying as part of my role as chief marketing officer of a sustainably sourced burger chain."
An NYC restaurant has reportedly instituted a crackdown against sex workers and won’t allow women to eat alone at the bar
A woman claims she was banned from sitting at the bar of a Manhattan restaurant because the owner thought women who sit there alone are hookers.
How to get a table at a busy restaurant From waste to taste: Brazil's fight against food waste
Brazilians fight back against food waste by educating the youth and salvaging food.
Going solo. The chefs who work on their own
We’re used to seeing bustling restaurant kitchens – but what’s it like to be the only one behind the pass? Four chefs tell of the ups and downs of doing all the cooking by themselves.
Andrew Fairlie: Gleneagles chef who stayed true to his Scottish roots
He left school to work in a hotel and went on to become a culinary artist, blending classical French cuisine with that of his homeland.
